Chinese Food
Mexican bread
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The whole Mexican bread presents an attractive turmeric color. The top crust is crispy and tastes strong. The outer layer of the bread is accompanied by a strong milk flavor. The warm and soft tissue tastes soft and soft. The filling inside is a little salty milk flavor. It's sweet and salty with a moderate degree of collocation. It makes the whole bread taste plump, soft, delicious and not greasy. It's used as breakfast or daily dessert It's a good choice. The key to making this bread is that the material is not complicated. It's just a common simple western food. After adding milk powder and butter and other dairy products, the milk taste is more strong. It also tastes like milk. It's soft and crispy with multi-layer taste. It's more enjoyable to eat. Let's see how it works. It's a small surprise for family, lovers and friends.
Cooking ingredients
Cooking Steps
Step1:Batter material - butter-40g, sugar powder-40g, whole egg liquid-35g, low gluten powder-45g, salt-0.5
Step2:Sink material - 75g butter, 30g sugar powder, 30g whole egg liquid, 90g milk powder, 12g corn starch and 1g sal
Step3:Dough material - 180g high gluten powder, 45g low gluten powder, 45g egg liquid, 30g sugar, 2G salt, 4G yeast, 80g water and 20g butte
Step4:Batter Making-1. (batter can be made only during the second fermentation of bread) butter softens at room temperature and then breaks up with electric egg beate
Step5:2. Add the sifted sugar powder and mix evenly with a rubber scrape
Step6:3. Add the whole egg liquid in several times. Mix well every tim
Step7:4. Add the sifted low gluten powder and mix evenly with the hand beate
Step8:5. Do not over mix. It will make the batter full of air and the surface is not smooth enough
Step9:The production of the milk puff is made by sinking - 1. The butter is softened at room temperature and then broken up with the electric egg beate
Step10:2. Pour in salt and sifted sugar powder. First mix with silica gel scraper until there is no powder, and then use electric egg beater to mix evenly
Step11:3. Add the egg liquid in two times. Mix well each tim
Step12:4. Add corn starch and milk powder. Mix well with scraper firs
Step13:5. After kneading evenly by hand, first weigh the total weight, divide it by eight, divide it into eight equal parts, knead it into a round ball by hand, and put it in the refrigerator for standby
Step14:Bread Making-1. Stir all ingredients togethe
Step15:2. When mixing into a ball, pull out a slightly thick film, add butter and continue to knead togethe
Step16:3. Stir the dough to form a transparent fil
Step17:4. Take out the dough, knead it slightly, cover it with fresh-keeping film (it can be fermented in a basin quickly) for the first fermentatio
Step18:5. Good fermentation, volume expansion and softnes
Step19:6. Divide the fermented dough into 8 parts. 50g eac
Step20:7. Roll the dough into a round cake shape, and then press it by hand to exhaust the air, and wrap it into the pastry filling
Step21:8. Wrap the mouth and tighten i
Step22:9. After all the stuffing is wrapped, put it in the baking tray with distance. Put the baking tray in the oven. Put a small basin of hot water (without firing) in the bottom of the oven. Carry out the final fermentation. About an hour (room
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Cooking tips:1. Cool down a little bit before eating. It's better not to eat and cook the bread right away when you just come out.
